HACCP – Hazard Analysis Critical Control Point
A HACCP Program is a Food Safety Program based on Codex Principles. A HACCP Program uses the Hazard Analysis & Critical Control Points (HACCP) system to identify and control hazards in the production, manufacturing and handling of food.
Food Safety Program
A Food Safety Program is a written plan that documents what a business does to ensure that the food it sells is safe for human consumption. It is an important tool for helping food businesses maintain safe food handling practices and to protect public health.
A Food Safety Program is a proactive approach to food safety and aims to prevent food safety hazards before they occur.
It includes procedures for each food safety step to ensure food is kept safe at all times. The documented procedures include food handling, pest control, employee health & hygiene, cleaning, recall procedures & employee training. Records and log sheets are included in your plan and demonstrate the actions your business has taken to keep food safe.
Certain food businesses are required to comply with the standard (Standard 3.2.1 – Food Safety Programs) and must have a Food Safety Program in place.